Caesar Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the romaine. Slice each head lengthwise, then chop crosswise into 1- to 1.5-inch pieces. Rinse in cold water, spin or pat very dry with towels. Dry leaves hold dressing better and keep croutons crisp.

Place the dried lettuce in a large salad bowl. Add 1.5 cups croutons and 2 tbsp grated Parmesan; toss lightly to combine and reserve for tossing with dressing.

If using grilled chicken, slice and arrange on top or toss through just before serving.

Finish by grinding black pepper over the assembled salad to taste (start with 1 tsp).

Combine base ingredients

In a medium bowl or jar, mash the 2 anchovy fillets into a paste with the minced garlic and a pinch of salt using the back of a spoon or a fork.

Emulsify

Add the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce and 2 tbsp olive oil to the anchovy-garlic mixture. Whisk vigorously until smooth and slightly thickened. Taste and adjust seasoning; add remaining 0.25–0.5 tsp salt if needed and more lemon for brightness.

Add cheese

Stir in 2 tbsp freshly grated Parmesan to the dressing. If you prefer a thinner dressing, whisk in an additional teaspoon of water or lemon juice until you reach desired consistency.

Let the dressing rest at room temperature for 5 minutes to allow flavors to marry (optional).

Just before serving, pour about half the dressing over the prepared romaine and toss gently to coat. Add more dressing as needed to lightly coat leaves (typically all the dressing for a richer salad).

Taste and adjust with extra lemon, salt or pepper. Sprinkle remaining Parmesan and croutons on top. Serve immediately with lemon wedges if using.